Smoked Sweet Potato Layer Cake

This sweet potato layer cake has been smoked then filled with a spiced cream cheese buttercream topped with a torched meringue.  It is absolutely delicious and a cake I will make again and again.  It is also a stunner table top with it's beautifully toasted meringue.  Give this a try and tag me @foodcolorspice so I can see your creation and let me know if you like it as much as we did!!

Ingredients
1 1/2 pd sweet potatoes (2.5 large)
3 1/4 cake flour
2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp fresh nutmeg
1/2 tsp kosher salt
1 1/2 cups sugar
1 1/2 cups brown sugar
1/2 cup salted butter, melted and cooled
7 tbl vegetable oil
1 tbl vanilla
5 eggs, room temperature
 
Frosting
16 oz cream cheese, room temperature
1 cup salted butter, room temperature
8 cups powdered sugar
1 tbl vanilla
1/4 tsp sea salt
2 tbl maple syrup
1 tsp pumpkin pie spice
1 tbl heavy whipping cream
 
Torched Meringue
4 egg whites, room temperature
1 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp kosher salt
 
Cook sweet potatoes.  Bake or boil. Cool and remove skin. Heat smoker or oven to 350F.
 
Combine dry ingredients in one bowl. Combine 5 eggs with sweet potatoes. In stand mixer add sugars, butter, oil and vanilla. Beat until fluffy. Add sweet potato mixture and dry ingredients until just incorporated. Add to 9-inch prepared pans. Cook for 25-30 minutes. Let cool. Pipe cream cheese filling. Prepare meringue by melting sugar into egg whites over a double boiler. Add remaining ingredients and in a stand mixer beat on high speed until cool. About five minutes. Pipe on cake and torch.
 Enjoy my friends!